VEGAN TOFU PAD THAI // oil free vegan recipe

tofu

🥗Healthier: tempeh

💰Cheaper: seitan

Tempeh is higher in protein and fiber, while seitan is often less expensive.

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is a healthier nut option, and sunflower seed butter is often cheaper.

Boil 4 quarts of water and cook 4 ounces of rice noodles until just tender, then drain and rinse with cold water.

Slice the block of tofu into half-inch thick strips without pressing it.

Prepare a marinade with 2 tablespoons of tamari, 1 tablespoon of maple syrup, 1 tablespoon of rice vinegar, and a pinch of chili powder.

Marinate the tofu strips for a couple of minutes, flipping to coat both sides.

Place the marinated tofu on a parchment-lined baking sheet, ensuring pieces are not touching.

Bake the tofu in a 400-degree oven for about 30 to 45 minutes, turning every 15 minutes for even cooking.

Prepare the sauce by mixing 3 tablespoons of tamari, 2 tablespoons of brown sugar, 1 tablespoon of miso, and 3 tablespoons of lime juice.

Chop 4 bunches of scallions into different sized pieces and set aside.

After 15 minutes, turn the tofu to ensure even browning and continue baking until desired crispiness.

Mix the cooked rice noodles with the chopped green onions and add broccoli slaw or mung bean sprouts.

Julienne the red bell pepper into long thin strips.

Saute 1 clove of chopped garlic and 2 tablespoons of ginger in 4 tablespoons of water for about 5-6 minutes until the bell pepper is soft.

Add the baked tofu to the sauteed mixture and quickly stir.

Add the sauce and noodle mixture to the pan, stirring until everything is hot.

Plate into bowls and garnish with chopped cashews, lime, and cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary